Pressure Cooker Beef & Thyme Stew Recipe

45 minute Beef & Thyme Stew Recipe

For winter warmer for a rainy Tuesday, a classic British thyme, red wine & beef stew with dumplings recipe made in 45 minutes using a pressure cooker. It is chucking it down here this morning, so whilst at the butchers, I picked up some beef shin to make a classic British stew that fights off the cold by warming your heart.

To get the strength of beef flavour in a shorter cooking time, I fry off the beef VERY thoroughly in the pressure cooker first so the beef is really browned before it goes through pressure cooking.

1/2 kilo of diced beef shin
2 chopped carrots
2 chopped onion
2 chopped celery sticks
Red wine Beef stock (around 500ml)
1 tbs red current jelly
1 tbs mustard
1 tbs of Worcestershire sauce
1 mashed garlic clove
Fresh thyme
1 bay leaf
2 tbs of plain flour
250ml red wine

METHOD

1. Start frying the seasoned really well in the pressure cooker pot to get it really browned
2. Deglaze the pot with the red wine & add the bay leaf & thyme
3. Put lid on pressure cooker & cook on high for 25 minute
4. Turn off heat, allow to cool enough to open lid
5. Add carrots, onions, celery, mustard, red currant jelly, Worcestershire sauce, garlic & stock
6. Replace lid & pressure cook for another 10 minutes
7. Turn off heat, allow to cool enough to open lid & add dumplings (made with 100g suet, 200g self raising flour, a grind of pepper, a pinch of salt & enough water to form dry dough)
8. Replace lid & pressure cook for another 10 minutes

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